Strawberry Dacquoise

Jun 25, 2007

A dacquoise is a dessert made with nut-flavored meringues layered with various fillings. Do not assemble this dacquoise more than four hours ahead or it will become soggy. Meringues can be made up to one week ahead. Wrap tightly in plastic and store in airtight container.

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Ingredients

Yields:
1

Cal/Serv:
400

1 c.
toasted pecans

2 tbsp.
cornstarch

1 1/2 c.
confectioners' sugar

3 tbsp.
confectioners' sugar

6
large egg whites

1/2 tsp.
cream of tartar

1
package frozen quick-thaw strawberries in light syrup

1
envelope unflavored gelatin

2 c.
heavy cream

1 pt.
strawberries

Directions

Cook Time:
1:00

Total Time:
3:15

In food processor with knife blade attached, or in blender at medium speed, blend pecans, cornstarch, and 3/4 cup confectioners' sugar until pecans are finely ground.

Line large cookie sheet with foil. With toothpick, outline three 13-inch by 4-inch rectangles on foil. Spray lightly with nonstick cooking spray.

Preheat oven to 275 degrees F. In large bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Sprinkle in 3/4 cup confectioners' sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff glossy peaks.

To serve, hull strawberries. Cut one-third of strawberries in half; slice remaining berries. Arrange remaining halved and sliced berries on top of dacquoise. Dust with confectioners' sugar, if you like.

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